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Carrot Cutlets - Cooking School: Blue Hill at Stone Barns Restaurant

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Carrot cutlets?! That's a new one for me!

Carrot Cutlets with Apricot Purée and Herb Salad

Barber transformed a favorite childhood dish, chicken cutlets, into this ingenious appetizer, served with apricot puree and a fresh herb salad. For best taste, you’ll want carrots straight from the farmer’smarket or organic grocer.

• 6 medium carrots, about 8 inches long

• 2 tablespoons olive oil

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• Sea salt and freshly ground pepper

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